Longanizas from Chillán, a delicacy from the Central Southern region of Chile that has won the hearts of many. Although they are prepared in various places throughout the region, unquestionably, the most traditional and delicious ones are found in the charming city of Chillán.
This emblematic Chilean recipe originates from the Biobío region.
While they are prepared in many spots across Central Southern Chile, the most traditional ones are from Chillán, renowned for their unique flavor and texture.
Longanizas from Chillán
Ingredients
4 kilograms of Pork meat
1 kilogram of Pork lard
4 Garlic cloves
½ teaspoon of Ground cumin
2 tablespoons of Color chili
Mint
2 tablespoons of Chili sauce
2 teaspoons of Oregano
3 cups of Water
1 Pack of salted tripe for longanizas
Preparation
Step 1 : Acquire 4 kilograms of pork meat, 1 kilogram of lard, and a pack of salted tripe for thick longanizas, which you should purchase at stores selling condiments, where you'll find all the necessary spices.
Step 2 : If the tripe you will use is fresh, freshly extracted, rinse them well, run water through their interior, then turn them inside out so that the inner part faces outward. Scrape thoroughly with a dull knife to remove the mucous surface exposed on the exterior.
Step 3 : Rinse repeatedly with plenty of water and let them soak in a basin with bunches of mint leaves for eight hours to eliminate the intestinal smell. Turn the tripe back to its original state and rinse thoroughly, so they are ready for use; quite a bit of work. Isn’t it? Let’s continue with the salted tripe instead.
Step 4 : Place the packet of tripe in a pot with warm water, disembarrass them, and once they are soft, rinse the inside by running water through the intestine, attaching them to the faucet. They should be well washed to remove the rancid taste.
Step 5 : Chop a quarter of the meat into one-centimeter cubes. Grind another quarter with a coarse grinder, another quarter with a medium grinder, and the remaining third is chopped into one-centimeter cubes.
Step 6 : Mix both elements and add well-ground garlic, salt, pepper, cumin, oregano, chili powder, and chili sauce. Knead everything, gradually adding water until the paste is soft. Adjust the salt and let rest for 6 to 12 hours in the refrigerator.
Step 7 : To stuff the tripe, keep the dough at room temperature for one hour, then add a cup of hot seasoned water, knead, and prepare for stuffing the tripe. Or use an adaptable stuffing tube for the meat grinder or, if preferred, a wide funnel.
Step 8 : Insert the tripe into the funnel tube, folding it like an accordion. Tie the tripe's end with kitchen twine. Fill the funnel with the mixture and then, with a cylindrical stick fitting the tube, push the mixture in, filling the tripe.
Step 9 : Every 20 centimeters, twist the longaniza by turning it over itself to create similar units separated by this constriction. Hang the sausages in a cool, dry place, and if you wish or can, lightly smoke them.
Step 10 : Cook them to your liking on a skillet or grill. Serve later with French fries, boiled potatoes, beans, or spicy mashed potatoes.
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